Baby Corn & Bell Pepper Recipe – Easy Indian Side Dish

Last Updated on 2 months by Neha Deshmukh

Baby Corn & Bell Pepper Recipe – Easy Indian Side Dish

Hey everyone! If you’re looking for a super simple, flavorful side dish that comes together in under 20 minutes, you have to try this baby corn and bell pepper recipe. I first made this when I was craving something light and veggie-packed to go with my dal-rice, and it’s been a regular in my kitchen ever since. It’s honestly one of those recipes that just feels…right. Let’s get cooking!

Why You’ll Love This Recipe

This baby corn and bell pepper stir-fry is a winner for so many reasons. It’s quick, easy, and uses ingredients you probably already have on hand. Plus, it’s a fantastic way to sneak in some extra veggies! It’s a lovely change from the usual aloo gobi or bhindi masala, and the slight sweetness of the baby corn pairs beautifully with the crisp bell pepper. Honestly, it’s just a really satisfying little dish.

Ingredients

Here’s what you’ll need:

• 200 grams baby corn
• 1 red bell pepper
• 1 tablespoon olive oil
• ½ teaspoon crushed black pepper (or to taste)
• Salt to taste
• 1 tablespoon chopped parsley leaves (or coriander leaves)

Ingredient Notes

A few little things to keep in mind when gathering your ingredients:

Olive oil might seem a little different in Indian cooking, but I love using it for a lighter, healthier sauté. Traditionally, we’d use mustard oil or ghee, but olive oil works beautifully and adds a subtle fruity note.

Now, about the herbs! I personally love using fresh parsley, especially if I’m serving this with a more Western-influenced meal. But, if you’re looking for a more authentically Indian flavor, definitely go for fresh coriander (cilantro) leaves. It really depends on your preference and what you’re pairing it with. Some people in South India also enjoy adding a touch of curry leaves for extra flavour!

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, give the baby corn and red bell pepper a good rinse. Then, slice the baby corn into nice, even rounds and chop the bell pepper into 1-inch cubes.
2. Heat the olive oil in a pan over low-medium heat. Add the sliced baby corn and sauté for 1-2 minutes, just to start softening it up.
3. Now, toss in the chopped bell pepper and continue to sauté for another 6-7 minutes. You want the bell pepper to be half-cooked and the edges of the baby corn to turn a lovely golden color. Stir occasionally to prevent sticking.
4. Season generously with crushed black pepper and salt. Give everything a good mix to make sure it’s all nicely coated.
5. Turn off the heat and stir in the chopped parsley or coriander leaves. That fresh herb flavor really makes a difference!
6. Serve warm and enjoy!

Expert Tips

• Don’t overcrowd the pan! If you’re making a larger batch, work in batches to ensure everything cooks evenly.
• For a little extra flavor, you can add a pinch of turmeric powder along with the salt and pepper.
• Make sure your pan is hot enough before adding the baby corn, but not too hot, or it will burn.

Variations

This recipe is super versatile! Here are a few ideas to spice things up:

• Spice Level: Mild: As it is! But if you like a little heat…
• Add Green Chilies: Finely chopped green chilies (1-2, depending on your spice tolerance) added along with the bell pepper will give it a nice kick. My friend, Priya, always adds a chili or two – she can’t handle bland food!
• Festival Adaptations: This makes a lovely side dish during festive meals like Diwali or Navratri. It’s light, flavorful, and adds a pop of color to your thali.

Serving Suggestions

This baby corn and bell pepper stir-fry is incredibly versatile. Here are a few of my favorite ways to serve it:

• With dal-rice – a classic combination!
• As a side with roti or paratha.
• Tossed into noodles for a veggie boost.
• Even as part of a larger Indian platter with other side dishes.

Storage Instructions

If you happen to have any leftovers (which is unlikely!), you can store them in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave before serving. It’s best enjoyed fresh, though!

FAQs

Let’s answer some common questions:

• Is this dish suitable for meal prepping? Absolutely! You can prep the veggies ahead of time and store them separately. Then, just sauté everything when you’re ready to eat.
• Can I use other vegetables alongside baby corn and bell pepper? Definitely! Carrots, mushrooms, and snow peas would all be delicious additions.
• What is the best way to cut baby corn for even cooking? Slicing into rounds is the easiest, but you can also halve or quarter them lengthwise. Just make sure the pieces are relatively uniform in size.
• Can I roast the baby corn and bell pepper instead of sautéing? Yes, you can! Toss with olive oil and seasonings and roast at 200°C (400°F) for 15-20 minutes, or until tender-crisp.
• How can I adjust the seasoning to make it more flavorful? Experiment with different spices! A pinch of garam masala, cumin powder, or even a dash of lemon juice can really elevate the flavor.